Cook burgers according to package instructions, then break burgers into chunks and set aside for later use.
In a soup pot heat 2 tbsp of olive oil over medium heat, add in your onions, celery, carrots and garlic, and cook until softened, approx. 5 minutes.
Stir in tomato paste and thyme and cook until the vegetables are coated and just starting to brown, approximately another two minutes.
Deglaze pan with beef stock and add in barley and bay leaf and simmer for 15 minutes until your barley is cooked.
Remove bay leaf and add in your cooked meat and red wine vinegar and simmer for another two minutes.
Season with salt and pepper to taste.
Serve in bowl topped with chopped parsley.